Sundae Korean Blood Sausage

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Sundae is a beloved Korean blood sausage, traditionally stuffed with cellophane noodles, rice, and pork blood, then simmered until firm and tender. Served sliced with coarse salt and a savory soybean dipping sauce, it is a popular street food and classic anju paired with soju. This home version uses accessible ingredients while keeping the rich, savory, iron-rich character of the original.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 22 gFat
• 8 gSaturated Fat
• 35 gCarbs
• 2 gFiber
• 2 gSugar
• 22 gProtein
• 850 mgSodium
• 380 mgPotassium
• 80 mgCalcium
• 8 mgIron
• 4 mgVitamin C
• 45 mcgVitamin A

Ingredients

For the Filling

• 2 oz (55 g) dried cellophane noodles (dangmyeon)
• 1 cup cooked short-grain white rice
• 1/2 lb (225 g) pork shoulder, finely diced
• 1/2 cup firm tofu, crumbled
• 1 cup fresh pork blood, whisked (or 1/2 cup frozen blood, thawed)
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 4 green onions, finely chopped

For the Seasonings and Casings

• 2 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp toasted sesame seeds
• 2 cleaned natural pork casings or pork intestines, soaked in warm water 10 minutes

For Serving

• 1/4 cup coarse sea salt, for dipping
• 3 tbsp doenjang (Korean soybean paste)
• 1 tbsp toasted sesame oil
• 1 tsp toasted sesame seeds
• Steamed kimchi or cabbage, optional

Directions

1. Soak the cellophane noodles in warm water for 20 minutes until pliable, then drain well and chop into roughly 1-inch pieces.
2. In a large bowl, combine the chopped noodles, cooked rice, diced pork, crumbled tofu, whisked pork blood, garlic, ginger, and green onions.
3. Add the soy sauce, sesame oil, salt, pepper, and sesame seeds to the bowl and mix thoroughly by hand until the blood binds everything into a sticky, cohesive filling.
4. Tie one end of each soaked casing securely with kitchen twine, then use a funnel or piping bag to gently stuff the filling into the casings, filling them about three-quarters full to allow for expansion.
5. Tie off the open end of each casing and prick any visible air pockets with a needle to prevent bursting during cooking.
6. Bring a large pot of water to a gentle simmer over medium heat; lower the stuffed sundae into the water and cook for 35 to 40 minutes, keeping the simmer gentle so the casings do not split.
7. Remove the cooked sundae and transfer to a bowl of cold water for 5 minutes to stop the cooking and firm up the texture.
8. Whisk the doenjang with the sesame oil to make a smooth dipping sauce and spoon into small individual dishes alongside the coarse salt and extra sesame seeds.
9. Slice the cooled sundae into 1/2-inch rounds and arrange on a platter with the dipping sauce, salt, and optional kimchi.
10. Serve warm, sprinkling with extra sesame seeds just before eating.
11. Refrigerate leftovers up to 3 days; pan-fry slices in a little oil for a crispy exterior.

Cook’s Notes

• Fresh pork blood is available at Korean and Asian butcher shops; frozen blood cubes thaw quickly in warm water and work just as well.
• Do not overstuff the casings since the filling expands as it cooks and can cause the sausage to burst.
• For a Gwangju-style sundae, swap the rice for cooked buckwheat noodles and add a handful of soybean sprouts.
• Leftover sundae is excellent pan-fried until crisp or sliced into soups like budae jjigae and gamjatang.
• If using pork intestines as casings, scrub them thoroughly with salt and vinegar and rinse several times to remove any off-odors before stuffing.

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